Chili Queen Chili

2 pounds beef, cut into 1/2-inch cubes
1 pound pork, cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions, chopped
6 cloves garlic, minced
1 quart water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Salt, to taste

Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour. 

Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve

FRESH CORN SALAD

3 c. corn cut from cob (about 6 ears) or 3 cans corn 1 lg. onion, chopped 2 med. zucchini, unpeeled and cubed 1 bunch (more or less) green onions, sliced 1 sweet red pepper, chopped 1 green (bell) pepper, chopped 1/4 c. minced parsley 1 clove garlic, minced 1/4 tsp. salt 1/8 tsp. pepper 2 tsp. sugar 2 tsp. Dijon mustard 1 tsp. ground cumin 1/2 tsp. hot sauce 2/3 c. vegetable oil 1/3 c. white vinegar

Cook corn, covered, in boiling water for 8-10 minutes (if using raw corn); drain. Combine corn and next six ingredients. Set aside.

Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with slotted spoon

Chocolate Bread Pudding

Bread Pudding:
2 cups scalded milk
1/4 cup granulated sugar
1 egg, slightly beaten
1 lump butter
1 cup bread pieces
2 tablespoons cocoa
1 teaspoon vanilla extract
Pinch of salt

Dissolve cocoa in milk. When milk is slightly cooled, add bread. Pour remaining ingredients into milk; mix. Pour into buttered baking dish. Bake at 350 degrees F for 45 minutes. Serve with Vanilla Sauce, if desired.

Vanilla Sauce:
1 lump butter
1/2 teaspoon vanilla extract
3/4 cup water
1/3 cup granulated sugar
3/4 tablespoon flour
Pinch of salt

In small saucepan, combine sugar, flour and salt. Gradually add water. Stir until smooth. Simmer over low to medium heat, stirring constantly, until thickened. Remove from heat. Stir in butter and vanilla extract.
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Cherry Bread Pudding with Rum

SauceBread Pudding:
2 egg whites
2 cups milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup crushed walnuts, to taste
2 cups stale French bread, broken into 1/2-inch pieces
1 cup water packed tart red cherries, pitted and drained
1 teaspoon vanilla extract
2 tablespoons raisins

Rum Sauce:
1/2 cup milk
1 teaspoon cornstarch
2 tablespoons rum extract
1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat the egg white with the milk, sugar and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted in the center comes out clean.

Blend the cornstarch with the milk. Heat, stirring gently until it thickens. Add the rum extract and sugar.

To Serve: Spoon the hot Bread Pudding into custard cups or onto dessert plates, top with the Rum Sauce, and enjoy!

Cappuccino Bread Pudding with Caramel Sauce

Bread Pudding:
1 cup strong brewed coffee
2 large eggs
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups evaporated skim milk
4 cups cubed firm white bread, crusts removed
1/4 cup sliced almonds
Confectioners' sugar for dusting

Caramel Sauce:
1 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon butter
3/4 cup evaporated skim milk
1/2 teaspoon pure vanilla extract

Lightly oil a 1 1/2- to 2-quart shallow baking dish or coat it with non-stick cooking spray. In a 
saucepan, simmer coffee over low heat until it is reduced to 1/2 cup, 7-8 minutes; let cool to 
lukewarm.

In a mixing bowl, whisk eggs, brown sugar and cinnamon until smooth. Whisk in evaporated skim milk, then add the lukewarm coffee. Arrange bread cubes in an even layer in the prepared baking dish. Pour the milk mixture evenly over the bread. Let soak for 30 minutes. 

Meanwhile, preheat oven to 325 degrees F. Sprinkle almonds over the top of the pudding and bake for 25 minutes. Increase oven temperature to 425 degrees F and bake for 5-8 minutes longer, or until the top is browned and the nuts are toasted. Let stand for 10 minutes.

Caramel Sauce: In a small heavy saucepan, combine sugar, lemon juice and 1/2 cup water. 
Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until 
the syrup turns deep amber, 10 to 15 minutes. Remove the caramel from the heat and let cool for 2 minutes. Whisk in butter until it is incorporated, then gradually whisk in evaporated skim milk. Return to low heat and stir until the caramel has dissolved completely. Whisk in vanilla extract. Let cool slightly before serving.

To serve, dust the top of the pudding with confectioners' sugar and pass the warm caramel sauce alongside.

Yield: 6 servings

Bread Pudding with Raspberry Sauce

Bread Pudding:
8 slices white bread, crusts removed
1/4 cup butter (room temperature)
4 eggs plus 2 yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups milk
2/3 cup heavy cream
2 cups confectioners' sugar
whipped cream (optional)

Butter 1 side of bread, layer slices, (butter side up) in a 2 quart greased shallow dish. Beat together eggs, yolks, sugar, vanilla extract, cinnamon and nutmeg. Heat milk and cream until small bubbles appear around edges. Gradually beat into egg mixture. Pour over bread. Place baking dish in larger pan; add hot water to 1 inch up side of dish. Bake at 375 degrees F for 45 to 50 minutes.

Cool to room temperature. Top with confectioners' sugar. Broil 1 minute until sugar melts. Glaze with Raspberry Sauce.

Serves 8

Raspberry Sauce:
2 (10 ounce) packages frozen raspberries
1 tablespoon cornstarch
1/2 cup cold water
1 tablespoon lemon juice

Blend raspberries through strainer, discard seeds. Puree raspberries.

In a small saucepan mix cornstarch and water until smooth. Stir in raspberry puree. Stir constantly over medium heat until thickened and boiling. Boil 1 minute. Remove from heat. Stir in lemon juice. Serve with bread pudding. Spoon sauce on plate, top with pudding and a dollop of whipped cream.

Beef, Cheese and Noodle Bake

8 servings

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup chopped onion
1 cup shredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese, divided

Heat oven to 350 degrees F.

Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray.

Heat a Dutch oven over medium-high heat Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 4 minutes. Add garlic; sauté for 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture.

In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top with remaining 1/2 cup cheese. Bake at 350 degrees F for 20 minutes or until lightly browned. Let stand 5 minutes before

Baked Cheese Garlic Grits

1 cup Quaker or Aunt Jemima
    Enriched Hominy Quick Grits
1 teaspoon salt
4 cups boiling water
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup butter or margarine
1/2 cup milk
2 eggs, beaten
1 small garlic clove, minced

Heat oven to 350 degrees F. Grease 2-quart casserole or baking dish.

Prepare grits in salted boiling water as directed on package. Stir in cheese, butter, milk, eggs and garlic; continue cooking over low heat until cheese is melted. Pour into prepared baking dish; bake about 1 hour.

Makes 6 servings. - See more at:

Best Buffet Casserole

1 (5.5 ounce) package au gratin instant potato mix
1 (16 ounce) package cocktail wieners, sliced lengthwise
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons margarine or butter, melted
1 (8 ounce) package shredded sharp Cheddar cheese
8 ounces cubed cooked ham
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, diced
2 tablespoons dried chives
1 (6 ounce) can French-fried onions

 

Heat oven to 350 degrees F.

Spread the dried potatoes in the bottom of an ungreased 9 x 13-inch baking dish. Cover with a layer of sausages.

Mix together the condensed soup, milk and butter; pour over the ingredients in the dish. Layer in the cheddar cheese, cubed ham and mushrooms. Dot with cream cheese cubes, and sprinkle with dried chives. Bake uncovered for 30 minutes.

Sprinkle the French fried onions over the top, and return to the oven for an additional 15 minutes, or until browned.

SOUTHWESTERN TILAPIA

1 tbs olive oil
2 tsp lime zest
2 tbs lime juice
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 ears corn, kernels cut off cob
2 poblano or sweet green peppers, seeded and thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
4 tilapia fish fillets
1/4 cup chopped cilantro

In bowl, stir together first 3 ingredients and 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp pepper. Add next 4 ingredients, stir to coat. Using 12 inch wide foil, cut 4 pieces 32 inches long, fold in piece in half to make a rectangle. Coat foil pieces with cooking spray. Divide mixture on one half of each foil piece. Sprinkle tilapia with remaining chili powder, salt and pepper. Place seasoned fillets on top of veggies in foil.

CREATE A PACKET---Fold second half of foil over fish and veggies. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill, grill 20 min. Open packets, transfer contents to 4 serving plates. Sprinkle with cilantro. This recipe makes 4 servings of Southwestern Tilapia.*

BANANA SPLIT PIE

1 pkg Jiffy Pie crust mix
1 pkg instant vanilla pudding mix
1 cup milk
12 oz can crushed pineapple, drained, reserving juice
2 bananas
16 oz container frozen whipped topping
1/4 cup finely chopped nuts
Maraschino cherries

Preheat oven to 450 degrees. Prepare pie crust mix as package directs. Using one half of dough, roll to fit an ungreased 9 inch pie plate. Prick well with fork and bake for about 10 min. Using only 1 cup of milk, prepare instant pudding mix as directed on package. Spread pudding mixture over bottom of crust. Layer drained pineapple over pudding. Slice bananas into the pineapple juice, drain well and layer over pineapple. Cover with whipped topping, sprinkle with nuts and garnish with cherries. Chill well in refrigerator before serving.

This recipe makes 8 servings of Banana Split Pie.

Tomato Hamburger Soup

46 oz. can V8 juice
2 (16 oz.) pkgs. frozen mixed vegetables
1 lb. ground beef, cooked and drained
1 can cream of mushroom soup
2 tsp. dried minced onion
Salt and pepper, to taste

In a 5-quart slow cooker, combine the first 5 ingredients; mix well.
Cover and cook on high for 4 hours or until heated through. Season
with salt and pepper. Yield: 12 servings (3 quarts).

Gingerbread Loaf

4 cups flour
2 cups sugar
4 tsp. baking powder
2 tsp. ground cinnamon
1-1/4 tsp. ground cloves
1-1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 Tbs. vegetable oil

1. In a large bowl, combine the first 8 ingredients. In another bowl,
combine the eggs, milk, syrup and oil. Stir into the dry ingredients
just until moistened (batter will be thin). Pour batter into 2
greased 9x5" loaf pans.
2. Bake at 325 for 60-70 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks. Yield: 2 loaves.

Sour Cream Apple Pie

 

1 unbaked 9-inch pie shell
3/4 cup sugar
1/3 cup flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup butter or margarine, softened
3 to 4 large tart green apples, peeled and sliced to make 5 cups
1 Tbs. lemon juice
1 cup sour cream
2 Tbs. milk

Heat oven to 400. Place pie shell on cookie sheet. In medium bowl,
combine sugar, flour, spices and salt. With pastry blender or two
knives, cut butter into sugar mixture until crumbly. Sprinkle 2 Tbs.
on bottom of pie shell. Arrange half of apple slices in overlapping
rows in shell; sprinkle with lemon juice. In small bowl, stir
together sour cream and milk. Spread over apples. Arrange remaining
apples over sour cream in overlapping rows. Top with remaining sugar
mixture. Bake 35 to 40 minutes. Makes 6-8 servings.

Acapulco Cafe Olé

 

2/3 cup  Dry milk powder
1/3 cup  Sugar
1/4 cup  Coffee instant powder or granules
2 tablespoons  Unsweetened cocoa
  Cinnamon sticks or ground cinnamon
Preparation
Place dry milk powder, sugar, coffee powder or granules, and cocoa powder in a blender. Cover and blend thoroughly. Store in an airtight container in a cool place.

 

Makes about 1 cup.

 

To make one serving, place 1 level tablespoon mix in an 8-ounce cup; pour in 3/4 cup vigorously boiling water, stirring to dissolve mixture. Sweeten to taste. Stir with a cinnamon stick or add a dash of ground cinnamon.

FLIP FLOPS CAKE

 

1 box yellow cake mix
1 box instant vanilla pudding mix
1 cup water
4 eggs
1/3 cup oil
2 tubs 16 oz each white frosting
Green and pink gel or paste food color
8 rainbow and 4 red sour belts candies
Graham cracker crumbs
shell shaped cookies and/or chocolates
Gummy fish and starfish

Heat oven to 350 degrees. 13X9 inch baking pan coated with nonstick spray, bottom lined with wax paper and sprayed. Sturdy serving surface 20X16 inches.

Prepare cake mix as directed for yellow pound cake, using pudding, water, eggs and oil. Pour batter into pan. Bake 40 min. or until done. Cool 10 min. Remove from pan, peel off paper and cool completely.

Trim top of cake horizontally to make level. Cut out 2 flip flop (sandal) shapes, each about 10 1/2 X 5 inches. Place on serving surface. Tint 1/2 cup frosting light green. Transfer to small ziptop bag with small hole snipped in 1 corner. Tint remaining frosting pink. Spread tops and sides of cakes with pink frosting.

Cut each rainbow sour belt lengthwise into 2 strips and arrange on cakes to make stripes, cutting as necessary to fit. Pipe decorative border of green frosting around top edges of cake.

For straps on sandals---Cut two 6 1/2 inch pieces from red sour belts. Pinch 2 ends together on diagonal to attach. Trim remaining ends to round, place on top of one cake. Repeat to make strap for remaining cake.

Sprinkle serving surface with graham cracker crumbs. Decorate with shell shaped cookies and chocolates, gummy fish or starfish.

 

MAKES 12 SERVINGS OF CAKE.*

SASSY CAESAR SALAD

2 tbs red wine vinegar
1 clove garlic, peeled and chopped
1 1/2 tsp anchovy paste
1/3 cup olive oil
1 head lettuce, torn into pieces
1 small head radicchio, torn into pieces
1 cup halved red and/or yellow grape tomatoes
1/2 cup seasoned croutons
2 tbs grated Parmesan cheese

In bowl, whisk together vinegar, garlic and anchovy paste, add salt and pepper if desired. Whisk in oil. In bowl, combine lettuce, radicchio and tomatoes. Drizzle dressing over salad, toss to coat. Top with croutons and sprinkle with cheese.

 

 MAKES 8 SERVINGS.

 

PLUM GLAZED PORK LOIN

 

3 red plums, pitted and coarsely chopped
1/4 cup golden raisins
2 tsp minced ginger
1 small onion, chopped
1/3 cup sugar
2 tbs cider vinegar
1/4 tsp each cinnamon and curry powder
1/2 tsp each salt and pepper
1 boneless pork loin roast, trimmed
3/4 pound green beans, trimmed
1 tsp Dijon mustard
1 tbs cornstarch mixed with 1 tbs water

In slow cooker, combine plums, raisins, ginger, onion, sugar, vinegar, cinnamon, curry powder and 1/4 tsp each salt and pepper. Stir until evenly distributed. Sprinkle pork with remaining salt and pepper and place it into the plum mixture in the slow cooker. Cook for 4 hours on high or 6 hours on low.

Stir in beans for the last 25 min. of cooking time on high or last hour of cook time on low. Remove pork and beans from slow cooker. Pour sauce into a saucepan, stir in mustard, whisk in cornstarch mixture, cook 1 min. or until thickened. Slice pork and drizzle with plum sauce.

 

MAKES 4 SERVINGS.

 

TUB OF POPCORN CAKE

3 boxes 16 oz each poundcake mix
2 1/4 cups water
6 eggs
3 tubs 16 oz each white frosting
1 can each red and white decorating icing with star and writing tips
3 cups freshly popped popcorn

Heat oven to 350 degrees. 2 springform pans coated with nonstick spray, bottoms lined with wax paper and sprayed. Sturdy round or square serving surface about 10 inches in diameter.

Prepare cake mixes as directed, using water and eggs. Divide batter between pans. Bake 1 hour and 15 min. or until done. Cool 10 min. then remove from pans. Peel off paper and cool completely.

Trim top of 1 cake horizontally to make it level. Place on a serving plate. Spread top with thin layer of frosting, top with remaining cake. Reserve 1/4 cup frosting. Spread top and sides of cake with remaining frosting.

Fit red icing with writing tip. Pipe the word POPCORN onto side of cake. Pipe arched lines above and below. Add vertical lines around sides of cake. Fit white icing with star tip. Pipe shell border around bottom and top edges.

Arrange popcorn on top of cake, using dabs of reserved frosting as necessary to attach. MAKES 24 SERVINGS OF CAKE.

CURRIED CHICKEN SALAD SANDWICHES

2 Granny Smith apples, peeled cored diced
2 ribs celery, diced
1 medium carrot, peeled finely chopped
3/4 cup golden raisins
2/3 cup reduced fat mayonnaise dressing
2 tbs Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 1/2 pounds boneless skinless chicken breast halves, sliced in half horizontally
2 tsp curry powder
1 loaf sliced pumpernickel bread
1 head green leaf lettuce, separated into leaves

In large bowl, toss together apples, celery, carrot and raisins until mixed. In a small bowl, whisk together the dressing, mustard, salt and pepper until blended. Into a skillet, pour enough water to reach a depth of 1 inch. Bring to a simmer.

Add the chicken, poach until 170 degrees on thermometer, 10 min. Remove chicken pieces from liquid to a plate. Let cool 5 min. In a skillet, toast the curry powder 2 min. or until fragrant. Stir toasted curry powder into mayonnaise mixture.

Cut the cooled chicken pieces into a small dice. Add the chicken along with the mayonnaise curry mixture to the apple mixture. Fold together until all ingredients are coated. Cover and refrigerate until serving time. TO SERVE---Make sandwiches with the chicken salad, bread and lettuce. MAKES 8 SANDWICHES

Mexcellent Cheeseburgers

 
1 pound ground beef chuck
1 dash hot pepper sauce, or to taste
1 avocado - peeled, pitted and sliced
3 slices Monterey Jack cheese, cut into 2 inch wide strips
3 jumbo English muffins, split and toasted
3 teaspoons Dijon mustard
1 (4 ounce) can diced green chile peppers, drained
 
Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins.
Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat.
Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of green chilies. Plop the other halves of the English muffins on top. Serve and enjoy!

 

Southern Vegetable Soup

 

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min

5 servings

2 cans College Inn® Garden Vegetable Broth
1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
1 can crushed tomatoes
1 package frozen mixed vegetables
1 cup frozen okra or fresh okra
1 cup chopped green chiles
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

1. Saute onion in oil in a Dutch oven for 3 minutes or until tender.

2. Add garlic; cook 1 minute longer.

3. Stir in the remaining ingredients. Bring to a boil.

4. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

5. Serve immediately or transfer to freezer containers.

6. May be frozen for up to 3 months.

Tip: To use frozen soup, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Recipe and photograph provided courtesy of College Inn®/©Del Monte Corporation.

Split Pea Soup

2 quarts water
1 pound green split peas
1 carrot, diced
1 medium onion, diced
1 medium stalk celery, diced
1 bay leaf
1/4 teaspoon thyme
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper

If desired, a ham bone and a small amount of cut-up ham can be added to this soup.

Put all ingredients in a large soup pot. Bring to a boil, and boil 15 minutes. Simmer, covered, until the peas are soft. If you do not add ham and wish a smooth soup, you may put small quantities in the blender and blend it to the texture you desire. This soup freezes well.

Browned Beef Stew

1 pound beef chuck, rump or round cut into 1-inch cubes
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery with a few minced leaves
2 tablespoon minced parsley
Pinch of thyme
3 cups water
2 medium potatoes, diced
2 carrots, diced
2 onions, diced
1 (10 ounce) package frozen peas

Coat meat with flour, salt and pepper, shaking together in a paper bag. Heat vegetable oil in a large heavy skillet over medium heat. Add meat, remaining flour and chopped onion. Brown well. Add chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours, stirring now and then.

Add diced potatoes, carrots and onions; cook 1/2 hour longer. Add peas and continue cooking about 15 minutes.

Makes 4 to 6 servings.

All-American Sausage Stew

 

1 (10 1/2 ounce) can condensed beef broth
1 cup water
1/8 teaspoon pepper
1 bay leaf
2 medium onions, quartered
6 carrots, pared, cut into julienne pieces
1 1/2 cups diced celery
2 potatoes, pared and diced
2 tablespoons water
1 tablespoon all-purpose flour
1 pound Eckrich Smoked Sausage, cut into 1/2-inch pieces
Salt, to taste
Grated Parmesan cheese

 

Combine broth, 1 cup water, pepper, bay leaf and vegetables, except potatoes, in a 4-quart saucepot. Simmer, covered, 10 minutes.

 

Add potatoes; cook until vegetables are tender. remove bay leaf.

 

Mix 2 tablespoons water with flour; stir into vegetables. Add sausage; heat. Add salt. Top each serving with cheese.

Tabasco Onions

 

1 1/2 large yellow onions
1/2 cup Tabasco sauce
Salt and pepper, to taste
1 cup all-purpose flour or frying mix
Oil (for deep-frying)

Julienne the onions thinly. Place them in a bowl and cover them with the Tabasco sauce. Sprinkle some salt and pepper on the top. Cover and refrigerate for at least 1 hour and up to 5 hours.

Place the flour with some more salt and pepper either in a bowl or a large plastic bag. Toss the onions until they are coated with the flour. Deep fry at 350 degrees F for about one minute or until golden. Be very careful while they are in the oil or the coating will break off. Serve on steaks, chops, chicken, fish or burgers, or with catsup and blue cheese dressing.

Zucchini Fries

 

4 slices bread, made into bread crumbs 
1/2 package taco seasoning
3 medium zucchini
1/4 cup mayonnaise
Finely grated Parmesan cheese

Make bread crumbs and mix with taco seasoning to taste (about 1/2 package).

Remove the ends of the zucchini and cut the zucchini crosswise into two or three pieces. For thin "fries," cut each of the pieces into 1/4-inch-thick, lengthwise slices, and then cut the slices into about 1/2-inch long fries (OR cut into wedges for thicker fries).

Blot dry with paper towels if strips are "weepy."

Brush fries with mayonnaise, then dip into bread crumb and taco seasoning mixture.

Dust with Parmesan cheese and place on parchment or foil-lined cookie sheet.

Bake at 375 degrees F for 10-12 minutes or until brown and crispy. Thicker wedges will take 15 to 20 minutes to bake and will not be as crispy. Serve immediately.

Serves 4 to 6.

Corn Nuggets

 

2 eggs
1 cup milk
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 teaspoon granulated sugar
1/4 teaspoon paprika
2 cups drained whole kernel corn

Beat eggs, and stir in remaining ingredients. Drop from a spoon into deep fat and fry until brown.

Chinese Peas

1/2 pound Chinese pea pods
1 tablespoon oil
1/2 cup thinly sliced water chestnuts
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water
Salt

Snap ends from pea pods and remove strings. Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes.

Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to liquid. Cook, stirring, until slightly thickened. Season to taste with salt. Serve with soy sauce, if desired.

Orange Cake

 

1 orange
1/2 cup granulated sugar
1 cup dates or raisins
1/2 cup nuts, chopped
1/2 cup margarine
1 cup granulated sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

Juice orange. Add 1/2 cup sugar to juice. Cook to thin syrup. Set aside.

Grind orange rind and pulp with dates in food mill. Set aside.

Prepare nuts and set aside. 

Cream margarine and 1 cup sugar. Add eggs. Sift together dry ingredients. Add alternately with buttermilk. Add vanilla extract, fruit and nuts. Bake at 350 degrees F for 40 to 45 minutes in a greased and floured Bundt, loaf or tube pan. Pour syrup over cake while warm.

Carrot Cake

 

4 eggs
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
3 1/4 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
2 cups finely grated carrots (1 pound)
1 cup chopped pecans
1 cup chopped dates

Grease a 10-inch angel food cake pan; line bottom with wax paper.

Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger.

Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.

 

 

Tunnel of Fudge Cake2

Cake:
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts

Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350 degrees F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

Tunnel of Fudge Cake

1 1/2 cups butter
6 eggs
1 1/2 cups granulated sugar
2 cups flour
1 box fudge frosting mix
2 cups chopped nuts

Heat oven to 350 degrees F. Grease and flour a Bundt pan.

In mixer, cream butter and sugar together. Add eggs and beat well. Add flour and frosting mix, then nuts. Do not over-beat. Pour into pan and bake for one hour. The top of the cake should rise and be shiny. Cool. Dust with confectioners' sugar.

Hearty Oatmeal

 

Makes 4 to 6 servings.

4 cups skim milk
2 cups uncooked old-fashioned oatmeal
1/2 cup dark raisins
1/3 cup chopped walnuts
1 or 2 apples (any kind), cored, peeled and 
    slivered (easily done with a vegetable peeler)
Cinnamon, to taste

 

Mix first five ingredients in a large saucepan. Bring to a boil, then turn heat down to low. Cover and simmer, stirring often, for about 10 minutes or until oatmeal reaches desired consistency.

Serve sprinkled with cinnamon (and extra milk if desired).

Pina Colada Granola

 

4 cups oats
1 cup flaked coconut
1 cup slivered almonds
1/2 cup wheat germ
1/2 cup golden flax seed (or regular flax seed)
1/2 cup dried pineapple tidbits
4 tablespoons butter
1/4 cup light brown sugar
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

In a large bowl, combine oats, coconut, almonds, wheat germ, and flax seed in a large bowl. In a small saucepan, melt butter. Add brown sugar, honey, cinnamon, ginger, nutmeg and salt. Stir together until well combined. Remove from heat and stir in vanilla extract. Pour over oat mixture and stir well. Spread on 2 well-greased cookie sheets and place in oven.

Bake for 20-25 minutes, stirring occasionally, until golden brown. Remove from oven and allow to cool, without stirring, before adding the pineapple pieces.

 

Store in an airtight container.

Country Breakfast Cereal

Makes 6 servings.

1 cup uncooked brown rice
1 tablespoon butter or margarine
1/4 teaspoon salt
1/2 cup seedless raisins or dried cranberries
1 teaspoon ground cinnamon
2 1/4 cups water (see note)
Milk or cream (optional)
Honey or brown sugar (optional)
Fresh fruit or toasted nuts (optional)

Combine rice, butter, salt, raisins and cinnamon with water in 2- to 3-quart saucepan. Bring to a boil; stir. Reduce heat, cover and simmer 40 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork.

Serve with milk or cream, honey or brown sugar, and fresh fruit or nuts, if desired.

NOTE: For moister rice, add extra  1/4 cup water.

Granola

3 1/2 cups oats
1/3 cup butter, melted
1/3 cup honey
1/3 cup wheat germ (if desired)
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup chopped mixed dried fruit
1/2 cup chopped nuts (if desired)

 

Heat oven to 350 degrees F.

In a 15 x 10-inch baking pan, combine all ingredients except fruit; mix well, spreading evenly. Bake 20 to 25 minutes or until golden brown, stirring after 10 minutes. Cool completely.

Stir in fruit.

Cajun Popcorn

2 tbsp.  butter or margarine
1/2 tsp.       each garlic powder, hot pepper sauce
1/4 tsp.       each thyme, pepper
6 - 8 cups    popped popcorn

       Combine all ingredients but popcorn and heat in microwave 30 seconds.  Drizzle over popcorn and toss to coat.  More popcorn you use, milder taste.

Beijing Noodle Salad

Serves 4

 

1 pound Certified Angus Beef ® flat iron
1/2 pound whole wheat spaghetti, cooked
1/2 tablespoon sesame oil
1/4 cup matchstick-cut bamboo shoots
1/4 cup peanuts, chopped
1 cup sugar snap peas, sliced
1 tablespoon minced ginger
2 teaspoons low-sodium soy sauce
1/2 teaspoon chili oil
1 1/2 tablespoons teriyaki sauce
Kosher salt and pepper to taste

 

Season steak with salt and pepper, and grill to 140 degrees F for medium rare doneness. Remove steak from grill and rest 5 minutes.

Slice across the grain.

Toss pasta with sesame oil. Add bamboo shoots, peanuts, peas and steak.

Combine ginger, soy sauce, chili oil and teriyaki sauce. Add dressing to noodle mixture and toss. Season with salt and pepper if desired.